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Potato and Corn Chowder

Bowl of dairy-free potato and corn chowder with sourdough bread and a spoon
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A deliciously warm vegetarian and dairy-free hearty soup to warm your body and soul on a chilly winter’s day.

  • Author: Erica
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Plant-based
  • Diet: Vegan

Ingredients

Units Scale
  • 2 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons white miso paste
  • 32oz vegetable broth
  • 3 potatoes, peeled and cubed
  • 4 stalks of celery, chopped
  • 4 carrots, chopped
  • Kelp seaweed, broken into little bite sizes
  • 1/3 cup nutritional yeast
  • 1 bay leaf
  • 1 teaspoon Spike seasoning
  • 1.5 cups of raw cashews
  • 15oz can of great northern beans, drained and rinsed
  • 1.5 cups of frozen corn kernels
  • Salt & pepper to your liking

Serve sprinkled with fresh chives

Instructions

  1. Add 1 tablespoon of olive oil to a large soup pot. Turn the heat up to high to warm the pan. Add the onion and decrease the heat down to low. Cook for about 20 minutes until the onion is caramelized. Add the garlic and cook for another minute.
  2. Add the miso paste and 4 cups of water to a blender pitcher. Carefully transfer the caramelized onions and garlic to the blender pitcher and blend until smooth.
  3. While the soup base is in the blender, add another tablespoon of olive oil to the soup pot. Then add the potatoes, celery, and carrots. Cook on medium-high, stirring frequently for 5 minutes to give veggies a head start on cooking.
  4. Pour the soup base back into the soup pot with the veggies. Add the kelp seaweed, nutritional yeast, bay leaf, and spike seasoning. Bring to a boil and then reduce the heat to low to simmer. Cook for 30 minutes.
  5. While the soup is simmering, prep the cashew milk. Add the raw cashews to the blender with 4 cups of water. Blend on high until smooth.
  6. Add the cashew milk, great northern beans, and corn kernels to the pot of soup. Give it a good stir to fully incorporate the cashew cream. Let the soup simmer for another 10 minutes on low. Then turn off the heat and let the soup cool for 15 minutes before serving. Remove the bay leaf.

Notes

This soup greatly holds its heat (warmth, not spicy); make sure to let it cool down before serving. Even better on day two when flavors come together more.

Find it online: https://bowlofyum.com/2025/12/corn-chowder/